Seifu-Meigetsu

The fragrant aroma of flame-seared chicken meets dashi-infused, softly scrambled egg in the signature oyakodon that defines many visits to Tabata's Seifu-Meigetsu. The chicken holds a pleasant bounce with gentle charcoal notes, coming together naturally with rich egg and well-defined grains of rice. Sipping chicken broth and nibbling pickles between bites makes the careful technique poured into a single bowl clear.

In the evening, the focus turns to multicourse dining built around Hinai-jidori chicken skewers. Skewers like juicy breast wrapped in crisp skin, rich cuts of oysters (sot-l'y-laisse), and tender liver highlight the kitchen's controlled grilling across different textures. Combinations like a skewer pairing heart and gizzard on 1 stick or tsukune meatballs served with a soft-poached egg add welcome variety. Supplementary dishes such as chicken offal simmered in tomato and a smooth chicken liver pâté with baguette pair naturally with the curated selection of sake and wine.

Dinner winds down with a choice of a mini oyakodon or minced chicken soboro bowl, capped by unique desserts like rich pudding garnished with a sweet-salty soy-cured egg yolk. The 1st floor features a calm counter facing the grill, while the 2nd floor offers private dining rooms suited to groups. The space caters comfortably whether sitting solo over skewers and drinks or sharing an unhurried poultry dinner with companions.